Moringa oleifera belonging to the monogeneric family, Moringaceae is well known for its nutritive value in leaves, pods, and seeds. It contains high protein content in the leaves. They are an exceptionally good source of provitamin A, vitamins B and C, minerals (particularly Iron) and sulphur containing amino acids methionine and cysteine. It is commonly said that moringa leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas,â?� and that the protein quality of Moringa leaves rivals that of milk and eggs.
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Moringa oil or Ben oil is obtained by pressing the seeds. The oil content of de-hulled seed (kernel) is approximately 42 %, which is brilliant yellow coloured. It is used as a lubricant for fine machinery such as timepieces because it has little tendency to deteriorate and become rancid and sticky. It is also useful as a vegetable cooking oil. The free fatty acid content varies from 0.5 to 3 %. Indian Systems of Medicine (Ayurveda) claims that moringa oil also possess antitumor, antipyretic, antiepileptic, anti-inflammatory, antiulcer, antispasmodic, diuretic, antihypertensive, cholesterol lowering, antioxidant, antibacterial and antifungal activities, and are being employed for the treatment of different ailments, especially for arthritis in the indigenous system of medicine, particularly in South Asia.
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Entire young and pliable pod is cooked and eaten or used in the preparation of curries. In older pods which develop tough exterior, the pulp and immature seeds remain edible just before ripening begins. A dish is made by slicing pods into 5 cm lengths and boiled in water along with lentils. The flesh inside the pod sections is eaten.
Alternatively, pods can be opened and the flesh and young immature seeds scraped out pods are boiled in water for a few minutes. The seeds of edible pods should be white in color. The seeds should be scraped out with the winged shells intact and as much of the soft white flesh as possible. It is rinsed with water to remove the sticky, bitter film. It is mixed with rice or roasted or fried in oil to give a taste like sweet groundnuts. The flesh can be cut into strips and steamed or fried, used to make a soup or be added to other sauces.
